Canning your own tomato basil soup allows you to capture the vibrant taste of summer all year round. This comprehensive guide will walk you through the process, ensuring you achieve a safe and delicious result. We'll cover everything from selecting the right ingredients to proper canning techniques, answering all your burning questions along the way.
What are the best tomatoes for canning tomato basil soup?
The best tomatoes for canning are those that are ripe, flavorful, and relatively firm. Roma tomatoes are a popular choice due to their low water content and meaty texture, resulting in a thicker soup. However, you can also use other varieties like heirloom tomatoes for a richer, more complex flavor profile. Avoid using overly soft or damaged tomatoes, as these can negatively impact the texture and shelf life of your canned soup. Consider using a mix of tomatoes for a more nuanced flavor.
How much basil should I use for canning tomato basil soup?
The amount of basil depends on your preference for intensity. A good starting point is using about 1 cup of packed fresh basil leaves for every quart of soup. You can adjust this to your liking—if you love basil, add more! Remember that the flavor of basil will mellow slightly during the canning process. Consider adding a slightly larger amount than you’d typically use in a fresh soup.
Can I freeze tomato basil soup instead of canning it?
Yes, freezing tomato basil soup is a viable alternative to canning, especially if you don't have the equipment or experience with canning. Freezing preserves the flavor well, but it won't have the same long shelf life as canned soup (typically 6-12 months compared to 12-18 months for properly canned soup). Freezing is a great option for smaller batches or if you’re uncertain about tackling canning. Simply allow the soup to cool completely before transferring it to freezer-safe containers, leaving about an inch of headspace.
What is the best way to preserve the color of tomato basil soup when canning?
Maintaining the vibrant red color of your tomato basil soup during canning requires attention to a few details. Avoid over-processing the soup, as prolonged exposure to high heat can cause discoloration. Adding a small amount of lemon juice (about 1 tablespoon per quart) can help prevent the loss of color by maintaining the acidity levels. Using ripe, high-quality tomatoes also contributes significantly to preserving their natural red hue.
How long can I store canned tomato basil soup?
Properly canned tomato basil soup, processed according to safe canning guidelines, can last for 12 to 18 months in a cool, dark, and dry pantry. Always check the jars for any signs of spoilage before consuming – bulging lids, leaking, or unusual odors indicate that the soup may not be safe to eat. It's crucial to follow established canning procedures to ensure food safety.
Recipe for Canning Tomato Basil Soup
Yields: Approximately 7 quarts Prep time: 30 minutes Cook time: 45 minutes Canning time: See your pressure canner's instructions, typically around 20 minutes at 10 PSI for quarts.
Ingredients:
- 12 lbs ripe tomatoes, roughly chopped
- 2 large onions, chopped
- 6 cloves garlic, minced
- 4 cups fresh basil leaves, packed
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for color preservation)
- 7 quart jars and lids
Equipment:
- Large stockpot
- Immersion blender or regular blender
- Canning jars and lids
- Pressure canner
Instructions:
- Prepare the Tomatoes: Roughly chop the tomatoes.
- Sauté Aromatics: Heat olive oil in a large stockpot over medium heat. Add onions and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Simmer Tomatoes: Add the chopped tomatoes to the pot. Bring to a simmer, then reduce heat and cook for about 15-20 minutes, stirring occasionally.
- Blend the Soup: Carefully transfer the mixture to a blender (in batches if needed) or use an immersion blender to achieve your desired consistency.
- Stir in Basil and Season: Return the blended soup to the pot. Add the basil, salt, pepper, and lemon juice (if using). Stir well and simmer for another 10-15 minutes to allow the flavors to meld.
- Can the Soup: Ladle the hot soup into sterilized quart jars, leaving 1 inch of headspace. Remove air bubbles by running a clean utensil around the inside of the jar. Wipe the rims clean, apply lids and rings, and tighten fingertip tight.
- Process in a Pressure Canner: Process the filled jars in a pressure canner according to your canner's instructions. This usually involves bringing the canner to pressure, maintaining that pressure for a specified time, and then slowly releasing the pressure.
- Cool and Check: Allow the jars to cool completely. Check the seals to ensure they have popped down (indicating a successful seal). Store in a cool, dark, and dry place.
Important Note: Always follow safe canning practices. Improper canning techniques can lead to spoilage and foodborne illness. Refer to reputable canning resources like the National Center for Home Food Preservation for detailed instructions and safety guidelines. This recipe is a guide; adjust seasonings to your taste. Enjoy your homemade canned tomato basil soup!
